Pineapple Boats Recipes

FESTIVE PINEAPPLE BOAT

Steps:

• Stand pineapple up and cut about a third off of one side, leaving the top attached. Remove fruit from the piece cut off and discard outer peel. Remove fruit from the remaining pineapple, leaving a 1/2-in. shell intact. Cut pineapple into bite-size pieces; toss with bananas and kiwi. Spoon into "boat". , Combine brown sugar, pecans, cinnamon and nutmeg; sprinkle over fruit. Sprinkle with coconut. Garnish with strawberries if desired. Serve immediately.

PINEAPPLE SWEET POTATO BOATS

Steps:

• Scrub and pierce sweet potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. , When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp. Add the crushed pineapple, butter, salt, cinnamon, ginger, allspice and nutmeg; mix well. Spoon into sweet potato shells., Place on a baking sheet. Sprinkle with pineapple tidbits and brown sugar. Bake, uncovered, at 325° for 30-35 minutes or until heated through.

PINEAPPLE FRUIT BOAT

Steps:

• Stand pineapple upright and vertically cut a third from one side, leaving the leaves attached; set cut piece aside., Using a paring or grapefruit knife, remove pineapple from large section in strips, leaving a 1/2-in. shell; discard core. Cut strips into bite-size chunks. Set aside 2 tablespoons juice from pineapple; invert shell onto paper towel to drain. Remove fruit from the small pineapple piece and cut into chunks; discard peel. Place shell in a large serving bowl or on a serving platter., In a large bowl, combine pineapple chunks, strawberries, orange and banana. In a small bowl, beat cream cheese and reserved pineapple juice; spoon over fruit and stir gently. Spoon into pineapple boat.

PINEAPPLE BOAT WITH FLUFFY FRUIT DIP

Steps:

• In a saucepan, combine the first six ingredients; cook and stir over low heat until mixture reaches 160*. Remove from the heat. , In a bowl, beat cream cheese. Gradually add egg mixture, beating until smooth. Cool to room temperature. Fold in whipped topping. Refrigerate until serving. , Stand pineapple upright and vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the larger section, leaving a 1/2-in. shell. Cut fruit into chunks. , Fill shell with dip. Sprinkle with and orange and lemon zest if desired. Serve with pineapple chunks and other fruit.

PINEAPPLE BOATS

Steps:

• Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

FRIED RICE PINEAPPLE BOAT

Steps:

• Halve the pineapple lengthwise, right through the crown, keeping it attached. Put both halves cut-side up in front of you. On one of the halves, use a small sharp knife to cut into and around the perimeter of the fruit about 1/4 inch in from the peel. Locate the core in the center: cut it out on an angle on either side (it will look like a long V) and discard. Cut the remaining pineapple into a grid of small squares. Use a spoon to scoop the pieces out, leaving the pineapple empty. Chop any large pieces a little smaller and set aside in a bowl. Repeat with the other pineapple half, but reserve the pieces of fruit for another use.
• Whisk together the eggs and a small pinch of salt in a small bowl. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Pour the eggs into the skillet and let them run freely until they cover most of the bottom. Cook, undisturbed, until the top is set and no longer runny, 4 to 5 minutes. Roll up into a cylinder and transfer to a cutting board. Cut into thin spiral slices.
• Return the skillet to high heat and add 2 tablespoons oil. Once the oil just begins to smoke, add the ham, sugar, garlic, ginger, scallion whites and 1 teaspoon of the soy sauce and cook, stirring constantly, until the ham is browned, about 2 minutes. Add the rice, pepper and remaining 3 tablespoons soy sauce and cook, stirring occasionally, until the rice is heated through and the pepper is crisp-tender, about 3 minutes. Stir in the pineapple pieces, cooked egg, most of the peanuts and scallion greens, the remaining 2 teaspoons oil and salt to taste.
• Fill each pineapple half with the fried rice. Sprinkle with the remaining peanuts and scallion greens.

CHICKEN SALAD IN PINEAPPLE BOATS

Steps:

• In a medium saucepan, combine pineapple juice, apple juice, and orange juice; bring to a boil.
• Add chicken; reduce heat to low and simmer, covered, 10-15 minutes, until chicken is cooked through.
• Remove from heat; set aside to cool.
• Reserve cooking liquid.
• While chicken is cooling, cup pineapple in half lengthwise; remove and discard core.
• Scoop out pulp, leaving shells intact.
• Cover shells with plastic wrap; refrigerate until ready to use.
• Weigh 9 ounces pineapple pulp; reserve remaining pineapple pulp for use at another time.
• Cut pineapple pulp into chunks.
• In a large bowl, combine pineapple chunks, strawberries, apple and orange sections, tossing lightly.
• Cut cooled chicken into chunks or strips; add to pineapple mixture.
• Strain cooking liquid into small saucepan; add vinegar, grenadine syrup and allspice.
• Bring liquid to a boil; cook until liquid is reduced to about 1/2 cup.
• Pour vinegar mixture over chicken mixture; toss well to combine.
• Refrigerate, covered, at least 1 hour, tossing several times to blend flavors.
• To serve, fill each pineapple shell with 1/2 the chicken mixture.

FRUIT SALAD IN A PINEAPPLE BOAT

Steps:

• Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.
• Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.
• In a small bowl, combine the sauce ingredients. Serve with fruit.

LOBSTER PINEAPPLE BOAT

Steps:

• Cut a small pineapple in half lengthways.
• Remove the inside meat, cutting in the shape of spears.
• (Be careful not to puncture the shell of the pineapple because it will be used for serving the finished dish) Cut the onions, mushrooms, bell peppers, lobster and the pineapple spears into cubes, about 1/2-inch in size, and set them aside.
• Sauté the onions, peppers, lobster, and mushrooms in clarified butter.
• Add the pineapple last so that it will not overcook and become soft.
• Season with Pico-Pepper sauce and flambé with the brandy and Grand Marnier.
• At the same time, broil the pineapple shell so the edges become crisp and the shell is heated throughout.
• Place the mixture back into the shell.
• Pour the Grand Marnier into a spoon and light with a match and pour over the mixture and serve.

PINEAPPLE BOATS

Steps:

• Take 4 pineapples and cut each in half, lengthwise making sure that equal stalk and leaves remain in either half.
• Scoop out centers, leaving only a thin wall inside skins.
• Dice the scooped out pineapple.
• Add a tin of canned fruit or fres fruits.
• Mix fruits liberally with coconut and silvered almonds or pieces of other nuts.
• Pile this mixture of fruits and nuts into the pineapple boats.
• Cover with thick slices of left-over sponge cake.
• Top with a meringue made from egg whites and sugar.
• Bake in a moderate oven till meringue is crisp and a beautiful rich golden colour.
• Serve with ice cream or fresh cream!

PINEAPPLE BOAT'S A-COMIN'

Steps:

• Preheat oven to 375°F Have ready a large baking sheet and an 8" square baking dish.
• Wash the pineapple. With a sharp knife, cut the pineapple in half lengthwise, cutting through the green tops as well. Using a curved, serrated grapefruit knife, remove the pineapple flesh, leaving a 1/2" shell.
• Chop the pineapple flesh into 1" chunks and put them into a bowl. Set the chunks and pineapple shells aside.
• Coarsely chop the broccoli crown and place it into a large bowl along with the asparagus, red bell pepper, whole peanuts, jalapeno chile, garlic and ginger.
• Heat the water and 1 teaspoons of the vegetable oil in a large, deep skillet. Add the vegetable mixture and cook, stirring over high heat for about 3 minutes. Move to a bowl.
• Add the rice to the skillet and moisten it with the rice vinegar, soy sauce, and remaining 1 tbsp oil. Add a little water if the mixture seems too dry.
• Add the pineapple chunks, vegetables, and chopped green onions and mix well. Adjust the seasoning by adding more rice vinegar and soy sauce, if needed.
• Stuff the mixture into the pineapple shells and place them on the baking sheet. Put any remaining stuffing into the 8" baking dish. Top the pineapple and stuffing mixture with the chopped peanuts.
• Cover the pineapple boats with foil, shiny side down. Bake for 20-25 minutes. Take out of the oven and cut each pineapple section in half. Enjoy!

HAM SALAD PINEAPPLE BOATS

Steps:

• Stand pineapple upright and cut in half, leaving the top attached. Remove fruit, leaving a 1-in. shell. Chop fruit; set aside 1 cup for salad and refrigerate the remaining fruit for another use., In a small bowl, combine mayonnaise and mustard. Stir in the ham, celery, green pepper and reserved pineapple. Spoon into pineapple halves.